If you like something…

Author Notes: While preparing to reap the benefits of the garden one year, I discovered a corn chowder recipe in Chile Pepper magazine (Feb.1998) and immediately modified it to my taste; a bit lighter on the heat and cream used, adding potato, garlic and smoked paprika. Also, in addition to the fennel seeds, I added a dash of fennel pollen for its hint of sweetness; the pollen gives an extraordinary flavor, a little goes a long way.

I’ve made this recipe every year since discovering the Chile Pepper version and a year ago I was inspired by Food52-SKK’s corn soup to use corn husks to make my stock. Not only did I use the husks but I tweaked, using the silks and de-kerneled corn cobs as well.

The vegetables and aromatic spices used in this recipe are some typical cuisine eaten in the Provence region of southern France bordering the Mediterranean Sea, they resemble Italian, Greek or Spanish cuisine; I just happen to be of Italian, Spanish and French descent...so seriously, this flavor profile has always been an essential in some form ever since I can remember!
- lapadia

Makes 10 to 12 large servings

CORN STOCK

Husks, Silks and De-Kerneled cobs from 1 lb ears of corn

1 tablespoon Himalayan sea salt

8 cups water

Place ingredients in a stock pot and bring it to a boil, simmer for 45 minutes. When done strain the stock and set aside until needed.

Hi there,I bought my Fennel Pollen at a place called Central Market (in the Pacific NW)...it is like a Whole Foods Market. The same brand I bought can be found via Amazon.com too (a little goes a long way you will probably never have to buy again, I have read, online, of people harvesting their own, here is the link to Amazon, also shows what the brand I bought looks like:http://www.amazon.com/Pollen...

I made this the other night and it was absolutely terrific. What was a revelation was the methodology for the broth which was, for the record, spectacular. Clear flavourful liquid and a perfect base for the other ingredients. I confess I added cubed vine-ripened tomatoes just prior to serving because they were sitting there begging to be used. It was a delightful chowder. Staff and I had the leftovers for lunch today. Still terrific. Thank you Linda.

I love everything about this! I always toss the cobs into corn stock; they also add a great flavor if roasted and/or smoked. I especially love the Mediterranean-ness of your chowder. And the fennel pollen - brilliant!